Malt loaf is a delicious and popular British snack cake. It is made with whole wheat flour, malt extract, raisins, and flavourings, and it has a soft, moist, squidgy texture. This blog post will provide you with a simple and easy-to-follow recipe for making a copycat Soreen malt loaf at home. The recipe is just as delicious as the store-bought version, and it is much more affordable.
Soft and chewy low-fat malt loaf
This recipe is for a basic copycat Soreen malt loaf, but you can easily add your own twist to it. For example, you could add dried cranberries, apricots, or nuts. You could also experiment with different spices, such as cinnamon, nutmeg, or ginger. Malt loaf cake is often enjoyed for breakfast, as a snack, or as a dessert. The best thing about it is that it’s low in fat, so you don’t have to worry about adding some butter on top!
You may also like to try my other fruit loaf recipe >> Yorkshire Tea Loaf.
The difference between this malt recipe and Soreen
The difference is that this recipe is not as dark in colour as the shop-bought Soreen. You could add more black treacle, but then the taste would be different. Another option would be to add molasses, but not sure if that would too alter the taste. Obviously, there are secret ingredients in the Soreen recipe, but this is as near enough as I could get it!
You will need the following:
- 1 x 1lb Loaf Tin (10x 20 cm)
- Baking Paper to fully line the tin.
- Measuring jug
- 9 tbsp Barley Malt Extract
- 2 tbsp Black treacle
- 50 g Dark Brown Sugar
- 150 ml Strong Cold Black Tea
- 200 g Raisins (or sultanas)
- 125 g White Strong Bread Flour
- 125 g Wholemeal Strong Bread Flour
- 7 g Fast Action Dried Yeast
- ½ tsp Salt
How to make malt loaf like shop-bought Soreen
Leave the malt loaf cake to rest for two days to get the best taste and squidgy texture. Wrap in baking paper and tin foil and keep in an air-tight container at room temperature. It will last for about a week once opened.
Malt Loaf Like Soreen Recipe
- Add the tea to a measuring jug of 150mls. Ensure the teabag has been left in a while to produce a strong tea. Remove the tea bag and make sure the tea is still at 150 ml, is not top it up with hot water.
- Add the malt extract, treacle, sugar and raisins to the jug. Stir until everything is mixed together and leave to stand for at least 15 minutes for the fruit to soak. (You can also do this the night before for a more plumper fruit)
- Mix the flour, yeast and salt, then add the malt mixture to make a batter. Cover and leave to rest for 1 hour. It will not rise when you leave it to rest, only when in the oven.
- Preheat the oven to 160℃/140℃fan/320℉/Gas 3. Grease and fully line a small loaf tin 10 x 20cm (1lb).
- Pour the mixture into the tin and spread it out evenly. Bake in the oven for 1 hour. Check with a skewer or sharp knife in the middle of the loaf, and if it comes out clean it's done!
- Brush the top with barley extract and leave in the tin to cool. Wrap in baking paper and tin foil, and ideally, eat after a couple of days if you can wait that long!